Red Quinoa with Zucchini and Corn

Red Quinoa with Zucchini and Corn

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  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 2 zucchini, diced
  • 7 cloves garlic, minced
  • 2 cups frozen corn
  • 1 cup red quinoa, rinsed and drained
  • 2 cups carrot juice
  • 1 teaspoon sea salt
  • 1 vegetable bouillon cube
  • 1/2 cup chopped fresh cilantro


Heat olive oil in a saucepan over medium heat. Add onions and cook, stirring, for about 1 minute, until they begin to soften. Add zucchini and garlic and cook, stirring, for 2 minutes. Add corn and quinoa and stir to mix thoroughly.

Add carrot juice, salt and bouillon cube and bring to a boil. Decrease the heat, cover and cook for 15 to 20 minutes, until quinoa is tender. Stir in cilantro. Serve hot.

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